Zucchini Casserole

Zucchini Casserole

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Pam Blais


For those with a garden, you probably have a ton of zucchini from your harvests. Here is another way to use it.


★★★★★ 1 vote

8 or more
5 Min
30 Min
Stove Top


  • 3 Tbsp
  • 1 medium
    onion, chopped
  • 1 clove
    garlic, minced
  • 2 lb
    coarsely grated zucchini
  • 1 1/2 tsp
  • 2 large
  • 1/2 c
  • 1/3 c
    cheddar cheese, shredded
  • 1/2 c
    potato chips, crushed
  • dash(es)

How to Make Zucchini Casserole


  1. Preheat oven to 350 degrees.
    In a skillet melt the butter over medium high heat. Add the onion and garlic and cook until tender. Remove from skillet and add zucchinin and salt. Cover and cook until tender. Drain.
  2. In a large bowl beat together the eggs, milk, and cheese. Stir in the onions, garlic, and zucchini and mix well.
  3. Spoon into a one and a half quart baking dish and sprinkle with the crushed potato chips and paprika.

    Bake for 25 to 30 minutes

Printable Recipe Card

About Zucchini Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Casserole #zucchini

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